Cinnamon Roasted Veggies

As I mentioned in my last post I have really been trying to stock up my freezer with nutritious homemade foods that I can grab and thaw quickly for my one year old.  These roasted veggies keep dwindling in my freezer and I find myself making them over and over again.  Fortunately my little one plows through these and just loves them.  If your baby isn’t so much of a veggie fan, the cinnamon in these may just do the trick.  So simple, but so rewarding for baby and stress-free for Mama because they are ready to go straight from the freezer!

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Ingredients:

Sweet Potatoe

Turnip

Carrot

Butternut Squash

Olive or Grapeseed Oil

Cinnamon

I’m not going to put amounts for this recipe because it really just depends on how much you want to make.  I just use equal amounts of each vegetable  cut into cubes roughly the same size.  Put your veggies in a casserole dish, drizzle with oil just to coat them, sprinkle with cinnamon, cover with a lid and bake at 350 degrees.  Gently stir veggies periodically  throughout cooking time.  Remove veggies from oven when tender (poke with a fork to test).  If you’re going to be freezing them you want them to hold up in the freezer and not end up like mashed potatoes so don’t let them get too soft.  Although I’m sure your baby would still eat them!

Once removed from oven, remove the lid and allow to cool.  Spoon into small ziploc bags or freezer safe containers, each 1 serving size and store in the freezer.

When you’re ready to use them, you can either take the veggies out of the bag and defrost in the microwave in a bowl or if you have more time you can sit the ziploc bag with veggies in it in cold water in the sink to defrost, then heat them up.

I like to serve these with some cut up whole grain pita, and maybe some cubed cheese.

Here’s to spending a little time to save time in the long run!

May you enjoy your coffee today while it’s still hot   😉

 

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